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Nutrition Facts
Serving Size 213 g
(Approx. 6 Servings)
Amount Per Serving
Calories 110 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 10 mg 0%
Total Carbohydrate 15 g 5%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 4 g
Vitamin A 6% Iron 6%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Baba Ghanoush

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

2 large eggplants
4 garlic cloves, smashed or crushed
2 large lemons, juice only
1/4 cup(s) tahini
1/4 cup(s) fresh Italian parsley, chopped coarsely
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Preheat grill to 350ºF.
Trim off tops and ends of eggplants and cut in half from top to bottom.
Spray grill liberally with non stick spray to keep eggplants from sticking. Grill, cut side down, 8 to 10 minutes or until nicely charred.
Flip eggplants, lower grill temperature or move to indirect side of grill, and continue to cook until soft, about 8 to 10 minutes maximum. Remove from heat and allow to cool slightly.
In a food processor, scoop out eggplant meat, discarding skins.
Add garlic, lemon juice, tahini, and chopped parsley. Pulse until smooth then season to taste with salt and pepper.
Chef's note: My favorite way to serve this is on grilled bread topped with Castilla Cippolini Onions in balsamic. It's also great tossed with warm pasta or on grilled chicken.


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